dark overlay
nav button USDA Logo

FSIS

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Quarterly Progress Report on Salmonella and Campylobacter Testing of Selected Raw Meat and Poultry Products, April 2012 to June 2012: Tables

 
 Return to Report

Table 1a: Salmonella Product classes, performance standards/guidance, and allowed positives for Category 1, 2T, 2 and 3.

Product class Performance
standard
(percent
positive for Salmonella) (%)
Number of samples tested Maximum
number of positives to achieve
standard
Category 1 § Category 2T
(letter T
standing for transitioning) §
Category 2 § Category 3 §
Broiler* 7.5 51 5 recent two set results ≤2 last set ≤2 and prior set >2 w/o failing either last one or two sets ≥2 w/o failing most recent set ≥ 6
Ground Beef + 7.5 53 5 most recent two set results set ≤2 last set ≤2 and the prior set >2 w/o failing either the last one or two set results ≥2 w/o failing most recent set ≥6
Ground Chicken 44.6 53 26 most recent two set results set ≤13 last set ≤13 and the prior set >13 w/o failing either the last one or two set results ≥13 w/o failing Most recent set ≥27
Ground Turkey + 49.9 53 29 most recent two set results set ≤14 last set ≤14 and the prior set >14 w/o failing either the last one or two set results ≥14 w/o failing Most recent set ≥30
Turkey * 1.7 56 4 most recent two set results set ≤2 last set ≤2 and the prior set >2 w/o failing either the last one or two set results ≥2 w/o failing Most recent set ≥5

*New performance standards for broiler and turkey carcasses were implemented July 1, 2011.
§Establishment category, which is based on the most recent two sets completed.
+FSIS is now rounding down the allowable positives for Category 1 status for those product classes having odd numbered standards or guidelines. Therefore the current performance standards will be: Broiler (Category 1: ≤2 vs. ≤3 Salmonella positive results), Ground Beef (Category 1: ≤2 vs. ≤3 Salmonella positive results), and Ground Turkey (Category 1: ≤14 vs ≤15 Salmonella positive results).
 

Table 1b: Campylobacter Product classes, performance standards/guidance, and allowed positives for Category 1, 2T, 2 and 3.

Product class Performance
standard
(percent
positive for Campylobacter) (%)
Number of samples tested Maximum
number of
positives to achieve
standard
Category 1 Category 2T
(letter T
standing for transitioning)
Category 2 Category 3
Broiler 10.4 51 8 T.B.D. T.B.D. T.B.D. T.B.D.
Turkey 0.79 56 3 T.B.D. T.B.D. T.B.D. T.B.D.
Categories for Campylobacter to be determined (T.B.D.).


Table 2a: Percent Positive Salmonella Tests (All Samples) in the PR/HACCP Verification Testing Program by Product Class and Establishment Size - Second Quarter CY 2012 (April 1, 2012 to June 30, 2012).

All Sets
  Establishment Size
Unknown Large Small Very Small All Sizes
Product ID Samples Positive Percent Positive Samples Positive Percent Positive Samples Positive Percent Positive Samples Positive Percent Positive Samples Positive Percent Positive
Broilers 29 1 3.5% 2042 70 3.4% 418 28 6.7% 126 14 11.1% 2615 113 4.3%
Ground Beef 164 4 2.4% 282 11 3.9% 1997 41 2.1% 1103 16 1.5% 3546 72 2.0%
Ground Chicken 49 6 12.2% 39 7 18.0% 134 29 21.6% 70 22 31.4% 292 64 21.9%
Ground Turkey 5 1 20.0% 236 29 12.3% 40 4 10.0% 0 0 0.0% 281 34 12.1%
Turkeys 75 4 5.3% 287 2 0.7% 115 4 3.5% 18 0 0% 495 10 2.0%
 
Table 2b: Percent Positive Campylobacter Tests (All Samples) in the PR/HACCP Verification Testing Program by Product Class and Establishment Size - Second Quarter CY 2012 (April 1, 2012 to June 30, 2012).

All Sets
  Establishment Size
Unknown Large Small Very Small All Sizes
Product ID Samples Positive Percent Positive Samples Positive Percent Positive Samples Positive Percent Positive Samples Positive Percent Positive Samples Positive Percent Positive
Broilers 24 1 4.2% 2042 81 4.0% 401 46 11.5% 86 16 18.6% 2553 144 5.6%
Turkeys 65 0 0.0% 287 5 1.7% 115 4 3.5% 0 0 0.0% 467 9 1.9%

Return to Report

Table 3: Broiler Establishments, by Category, Quarter 2 CY 2012
Broiler Establishments, by Category, Quarters 1-2 CY 2012
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
1 143 85% 142 86%
2T 7 4% 7 4%
2 15 9% 14 8%
3 3 2% 3 2%
TOTAL * 168 100% 166 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 4: Turkey Establishments, by Category, Quarter 2 CY 2012
Turkey Establishments, by Category, Quarters 1-2 CY 2012
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
1 27 82% 28 82%
2T 4 12% 4 12%
2 1 3% 1 3%
3 1 3% 1 3%
TOTAL * 33 100% 34 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 5: Ground Beef Establishments by Category, Quarter 2 CY2012
Ground Beef Establishments, by Category, Quarters 1-2 CY 2012
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
1 246 82% 217 82%
2T 20 7% 16 6%
2 26 9% 25 9%
3 7 2% 7 3%
TOTAL * 299 100% 265 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 6: Ground Chicken Establishments by Category, Quarter 2 CY2012
Ground Chicken Establishments, by Category, Quarters 1-2 CY 2012
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
1 3 75% 3 75%
2T 0 0% 0 0%
2 0 0% 0 0%
3 1 25% 1 25%
TOTAL * 4 100% 4 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 7: Ground Turkey Establishments by Category, Quarter 2 CY2012
Ground Turkey Establishments, by Category, Quarters 1-2 CY 2012
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
1 17 100% 17 100%
2T 0 0% 0 0%
2 0 0% 0 0%
3 0 0% 0 0%
TOTAL * 17 100% 17 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Data Source: FSIS Data Warehouse (August 1, 2012) Christopher Aston
Return to Report
Last Modified Jul 17, 2013